This crackly Andes Mint Cookies recipe with mint chocolate candies is a classic holiday treat. Chewy like a traditional chocolate chip cookie, they have luscious mint chocolate melted into the dough plus additional Andes mint pieces on top to enjoy in every bite.
Melt 2 ounces chopped chocolate mints in the stove top in a heavy saucepan or in the microwave until smooth. Let cool for 5 minutes.
In the bowl of your electric mixer beat the coconut oil (or shortening) for 30 seconds. Add the sugar, baking powder and salt and continue beating until combined.
Beat in the cooled chocolate, egg and vanilla extract. Add the flour and either stir in with a wooden spoon or with the mixer. Cover the bowl and refrigerate the dough for about 3 hours. (If you have time, roll the dough into balls after 1 hour of chilling and continue chilling for 1 more hour. This way the cookies come out with chewier centers.)
Preheat the oven to 350°F/180°C and roll the dough into about 18 balls (1 tablespoon of dough per ball).
Place dough balls 2 inches apart on a lined cookie sheet. Bake for about 10 minutes. Take out from the oven, sprinkle a few chopped Andes mint chocolate candy pieces on each cookie and bake for 1 additional minute. Cool on wire rack.
Store the cookies in an airtight container for 3-4 days or freeze for later.
Nutrition
Nutrition Facts
Chocolate Mint Chip Cookies
Serving Size
1 cookie
Amount per Serving
Calories
84
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
15
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Cholesterol
9
mg
3
%
Sodium
8
mg
0
%
Potassium
15
mg
0
%
Carbohydrates
12
g
4
%
Fiber
0.2
g
1
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
13
IU
0
%
Calcium
5
mg
1
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Andes mint cookies, Chocolate Mint Chip Cookies
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